Poultry Essentials Kickin Chickin Paprikash Recipes

PAP'S CHICKEN PAPRIKASH

Steps:

• For the chicken paprikash: Preheat the oven to 400 degrees F.
• Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
• Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
• Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
• For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
• Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
• Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
• Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

POULTRY ESSENTIALS: KICKIN' CHICKIN' PAPRIKASH

Steps:

• PREP/PREPARE
• You will need a good-sized skillet, large enough to cook the chicken, and prepare the sauce.
• The Chicken I will let you pick your own chicken, thighs, breasts, legs, bone-in, boneless, skin on, naked, whole or diced... up to you. Whatever you choose, you will need about a pound. I sautéed, two good sized chicken breasts with some butter, salt, and pepper, then diced them. My suggestion is that since the chicken is going into the sauce and cook for a bit, you do not want overcook it at the start. My chicken had the slightest hint of pink, but after 5-minutes in the sauce it was completely cooked through, tender and juicy.
• Gather your ingredients (mise en place).
• Cook up the chicken, then remove from the skillet and reserve.
• Add the butter and oil to the skillet and set the temp to medium.
• When the butter melts, add the chopped onions.
• Cook until the onions soften, but not brown, about 4 - 5 minutes.
• Add the garlic and stir until fragrant, about 60 seconds.
• Add the paprika and flour.
• Then stir to thoroughly coat the onions. Continue stirring for an additional 2 - 3 minutes.
• Add the tomatoes and chicken stock.
• Stir and slowly simmer until the sauce begins to thicken, about 8 - 10 minutes.
• Add the chicken back to the skillet, and allow to simmer with the sauce, until warmed and cooked through, about 6 - 8 minutes.
• Add the sour cream and stir to combine.
• PLATE/PRESENT
• Serve over egg noodles (traditional), rice, or even mash taters. Enjoy.
• Keep the faith, and keep cooking.